Salisbury Steak with Onion Gravy Recipe

This hearty main dish is a favorite at our house. It really warms you up.—Kim Kidd, New Freedom, Pennsylvania

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 1

    egg

  • 1

    can (10-1/2 ounces) condensed French onion soup, undiluted, divided

  • 1/2

    cup dry bread crumbs

  • 1/4

    teaspoon salt

  • Pinch pepper

  • 1-1/2

    pounds ground beef

  • 1/4

    cup water

  • 1/4

    cup ketchup

  • 1

    teaspoon Worcestershire sauce

  • 1/2

    teaspoon prepared mustard

  • 1

    tablespoon all-purpose flour

  • 2

    tablespoons cold water

  • 6

    cups hot cooked egg noodles

  • Chopped fresh parsley, optional

Directions

Directions In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into six oval patties. In a large skillet, brown patties over medium heat for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to the skillet. Reduce heat; cover and simmer for 15 minutes or until heated through. Combine flour and cold water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy with noodles. Garnish with parsley if desired. Yield: 6 servings. Nutritional Analysis: 1 serving equals 458 calories, 18 g fat (6 g saturated fat), 149 mg cholesterol, 767 mg sodium, 42 g carbohydrate, 2 g fiber, 31 g protein. Originally published as Salisbury Steak with Onion Gravy in Taste of Home December/January 1998, p13 Full-Bodied Red Wine Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: